Season salmon with salt, pepper and Essence. Drizzle with 2 tablespoons olive oil and place onto grill, skin side down. Cook four to five minutes and turn. Continue to cook another 1 minute and remove from grill to rest. In the meantime, to a medium saute pan over medium heat, add shallots, garlic, thyme, tarragon, butter and remaining olive oil. Add red wine and chicken stock and increase heat to high. Reduce sauce by 1/2 and then add the grilled vegetables, tossing to coat. Serve salmon over vegetables and spoon sauce over salmon.

Combine all ingredients thoroughly.

Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.